Seasoning is key, as is the amount of time you boil them. I used to make them by finding someone selling them (on the side of the road, or at a flea market) and eating them.

Now, I have to buy them canned (pre-boiled, but not ready for consumption for a connoisseur), add cajun spices and hot sauce, and simmer for hours on low heat until they are almost soft to the touch.

The best ones I have eaten were from Georgia, and they were "Cajun" style. The brine was orange, and the heat from them made my eyes water, but the flavor was like nothing I have had before or since. (I actually have some going now to try and recreate, but I don't have enough spices.)

You can stretch spices a lot by using less water, you just have to cook at a lower heat so the bottom doesn't burn since you can't get a rolling boil.
A crock pot could be very helpful in that, actually.

I've been wondering why, considering their texture/low cost/ and availability, there aren't any(that I could find) peanut based mock meats. When boiled properly, they have an almost meat like flavor and consistency.

Probably due to allergies and high fat content (rather than the high protein content people usually want from mock meats). I know there have been some peanut-protein based mock meats like TVP, although I don't know if there are any on the market.

I'd think the high fat content would be a plus, since most Vegan diets don't contain much fat. A small amount is beneficial. Plus for people looking for a more ethical mock meat, without being necessarily concerned about being super healthy, I think the flavor would be a plus. I have a surplus of peanuts now, maybe I'll try toying with a recipe.

How would you get the peanut protein to bind and form a single mass? I am curious, as it would be interesting to make a homemade cashew mock meat. For now I guess I will have to stick to seitan

Carnist: Kills animals and then takes from their bodies
Vegetarian: Takes from animals' bodies, and then kills them when they are no longer profitable
Vegan: Avoids unnecessary harm to animals as much as is possible and practicable

I'm considering using a powdered base (flour/cornstarch/gluten?) and pressure to keep the "meat" together. Since I'm not looking for a healthy alternative, it would be deep fried or pan fried, depending on how well it holds up. It could conceivable make a decent fried "burger" type meat, or alternatively a crumbled replacement for hamburger. It could make a decent potato casserole type dish even if it fell apart.